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Mini cakes with chestnut mousse
Individual mini cakes made of a chocolate biscuit, a silky chestnut cream mousse, rum‑marinated raisins, and topped with a chocolate mirror glaze. A refined pastry, ideal for celebrations or an elegant dessert.
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Cost Breakdown
Critical Success Points
- • Raisin maceration in rum the day before
- • Delicate incorporation of whipped egg whites
- • Precise baking of the biscuit (do not overbake)
- • Mirror glaze temperature (35 °C) before coating
- • Complete freezing of the cakes before glazing
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Gelatin must be softened in cold water; do not let it boil.
- • Wear kitchen gloves when removing the cake from the oven.
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